Description
Indulge in this comforting autumn dessert that effortlessly combines a spiced, creamy pumpkin custard base with a crisp, buttery gluten-free cake topping. Perfect for holiday gatherings or a quick weeknight treat, this dump cake is designed to be stress-free and delicious. By using certified gluten-free cake mix and high-quality pumpkin, this recipe achieves a bakery-quality texture that everyone can enjoy regardless of dietary restrictions.
Ingredients
29 oz canned pumpkin puree
12 fl oz evaporated milk
3 large eggs
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
15.25 oz certified gluten-free spice cake mix
1/2 cup pecans, coarsely chopped
1/2 cup unsalted butter, melted
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Grease a 9×13-inch baking pan thoroughly.
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, salt, and cloves until smooth.
Pour the pumpkin mixture into the prepared baking pan.
Evenly sprinkle the dry gluten-free spice cake mix over the top of the pumpkin layer.
Scatter the chopped pecans over the cake mix.
Drizzle the melted butter evenly over the entire surface.
Bake for 60 minutes or until the edges are golden brown and bubbling.
Allow to cool slightly before serving for the best texture.
Notes
Ensure you use plain canned pumpkin puree, not pumpkin pie mix. This recipe works best with a high-quality certified gluten-free spice cake mix. Serve warm with a dollop of whipped cream or vanilla ice cream if desired. Store leftovers covered in the refrigerator.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg